Easy Spicy Broccoli Cheddar Potato Soup Recipe
This Easy Spicy Broccoli Cheddar Potato Soup is a comforting, creamy bowl perfect for chilly days. Packed with tender potatoes, fresh broccoli, and a spicy kick from chili powder and salsa verde, it’s enhanced with melted cheddar cheese for richness. This hearty soup is quick to prepare on the stovetop, making it a delicious weeknight meal to warm you up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Soup Base
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1/4 cup all-purpose or gluten free flour
Soup Vegetables and Liquids
- 4 cups bone broth
- 2 Russet potatoes, peeled and chopped
- 3 cups chopped broccoli florets
- 2 cups milk
- 1/2 cup salsa verde
Cheese and Garnishes
- 1–2 cups shredded cheddar cheese
- Chopped green onion for serving
Instructions
- Sauté Aromatics: Melt the butter in a large soup pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Stir in fresh oregano and chili powder, then season with salt and black pepper to taste. Whisk in the flour and cook it for approximately 2 minutes to form a roux that will thicken the soup.
- Add Broth and Vegetables: Pour in the bone broth, then add the peeled and chopped Russet potatoes and chopped broccoli florets. Partially cover the pot and allow the soup to simmer over medium heat for 15-20 minutes, or until the potatoes are very soft.
- Blend the Soup: Use a potato masher or an immersion blender to lightly blend the soup. The goal is to have a chunky texture, so blend just enough to break down some potatoes while keeping the soup hearty.
- Add Milk, Salsa Verde, and Cheese: Stir in the milk, salsa verde, and shredded cheddar cheese. Cook the soup for an additional 5-10 minutes until the cheese has fully melted and the soup is creamy. Adjust seasoning with salt and pepper as needed, and thin the soup with additional broth if it’s too thick.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped green onions. Optionally, add yogurt, sour cream, extra cheese, or a sprinkle of oregano for enhanced flavor. Enjoy your comforting spicy broccoli cheddar potato soup!
Notes
- This soup can be made gluten free by using gluten free flour or an alternative thickener.
- For a vegetarian version, use vegetable broth instead of bone broth.
- Adjust chili powder and salsa verde quantities to control the spice level.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- If using an immersion blender, be careful not to over blend if you prefer a chunkier texture.
Keywords: broccoli cheddar soup, potato soup, spicy soup, easy soup recipe, comfort food, homemade soup, gluten free soup
